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Vegan Spiced Black Beans for a Crowd

Rated as 3 out of 5 Stars
8

"These scrumptious and fragrant vegan black beans will complement any fiesta! Muy delicioso! If you have time, soak the dried beans overnight in plenty of water. The beans will expand, so cover them with twice the amount of water to soak."
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Ingredients

4 h 30 m servings 202
Original recipe yields 50 servings

Directions

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  1. Heat oil in a 12-quart pot over medium-high heat. Add onions; saute until translucent, about 5 minutes. Add beans and enough water to cover by 3 to 4 inches. Stir in tomato paste, garlic, dried onion, mustard seeds, chile pods, cinnamon sticks, cardamom, cumin seeds, oregano, brown sugar, and epazote. Bring to a boil.
  2. Cover and reduce heat. Simmer, stirring occasionally, until beans are tender, 3 1/2 to 4 hours.
  3. Uncover and increase heat to high. Boil, stirring from the bottom to make sure the beans do not burn, mashing a bit as you stir, until the sauce has thickened, about 30 minutes. Season with salt.

Footnotes

  • Cook's Notes:
  • Ancho chile pods can be used instead of pasilla chile pods. You can also substitute 24 cardamom pods for the ground cardamom; just crush the pods and remove the seeds.
  • Olive oil may be used in place of avocado oil. Dried cilantro can be substituted for dried epazote. Use 6 teaspoons fresh oregano instead of dried if desired.
  • If you are not serving these right away, pour into shallow pans to cool quickly. The pans can be frozen and reheated gently--warmed in the oven and then kept warm on a steaming table over hot water. Warning: the bottom will burn if there is not enough liquid!

Nutrition Facts


Per Serving: 202 calories; 3.4 33.9 11 0 116 Full nutrition

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Reviews

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I hope I never find myself in a situation where I am needing to cook for 50 people. With that being said, I scaled this recipe down to 20 servings. I am not familiar with brown onions and used ...